Mike’s Organic Curry Love

I was really surprised because Chef Mike came himself, the founder of Curry Love, to my apt to deliver the wonderful samples! At first I did not notice this but long after his short visit, Carolyn from the company informed me such news. I should have talked to him more about nutrition and FOOD! =/

Made with organic ingredients, these CURRIES taste fantastic! I got to try three flavors which are Passion Red Thai, Blissful Banana Ginger, and Luscious Yellow Thai.

Certification, Eco-Friendly Packaging & Giving Back

While most curry sauces sold in the U.S. are mass-produced in factories abroad, Buechi decided his line would be made domestically using only certified organic ingredients. The Curry Love™ products are certified organic by the USDA, and give back 1 percent of profits to 1% for the Planet. The Gift Set features degradable and recyclable packaging printed with soy inks.

I liked Red Thai Curry the best because it was the “HOT” one. Truthfully it was not spicy enough for me since I am used to VERY SPICY FOOD. So then I just added a lot of cayenne pepper. Then it was PERFECT! this spicy red Thai curry combines cumin and turmeric with the soft and sweet flavors of ginger, nutmeg and cinnamon. Ingredients include: water, coconut milk, onions, brown sugar, soy sauce, ginger, lemongrass, corn starch, garlic, lime juice, tomato paste, spices and salt. Chef Buechi recommends this hot curry with chicken and fish.

Blissful Banana Ginger was interesting with the addition of banana. At first I did not think that I would enjoy it very much since I don’t enjoy fruits in savory dishes. However, I was totally wrong! Banana flavor wasn’t overpowering. It just added a nice lil sweetness to the wonderful aroma of curry. this creamy combination of banana and coconut milk is balanced by the refreshing taste of ginger, lemongrass and lime juice. Ingredients include: water, coconut milk, dried bananas, rice flour, onions, brown sugar, soy sauce, ginger, lemongrass, garlic, lime juice, tomato paste, spices, sea salt and ground chile peppers. Chef Buechi recommends this medium curry with shrimp and chicken.

I want to thank Carolyn and Mike for letting me try their products. THANK YOU!

Here are some of the recipes that Carolyn sent me :

There are 2 releases – one featuring summer ingredients such as sugar snap peas, mushrooms, peppers, cilantro, eggplant. The second release is about using the Curry Love sauces as an alternative to the traditional BBQ marinade (using them on chicken, steak) and to flavor your Egg Salad.

LOS ANGELES – As temperatures rise and days get longer, allowing for longer meals and alfresco dining spent in the company of friends and family, food lovers can now enjoy a gourmet meal prepared effortlessly in the comfort of their home, thanks to Chef Michael Buechi’s easy at-home recipes using summer ingredients and his new Curry Love™ line of organic curry sauces, which blend curries and spices from various Asian cultures and traditions.

“With the economy the way it is, it’s not practical for most individuals to go out to dinner each time they want to invite guests to experience a gourmet meal that features exotic ingredients and tastes,” states Chef Buechi, a Swiss-born entrepreneur and 20-year veteran of the restaurant and hospitality industry whose resume includes working at the Breakers in Palm Beach and the 5-star Baur au Lac Hotel in Zurich, Switzerland. “That’s why I am offering several easy-to-prepare, at-home recipes using accessible summer ingredients and my Curry Love™ sauces. This way, very little effort and cost goes into creating high-quality, nutritious dishes that people can share their partners, friends or family.”

Instructions 1. Heat the oil in a skillet and heat till very hot, add the chicken and season with salt and pepper 2. Cook until browned on all sides, approximately 2 minutes 3. Transfer the meat to a plate and keep warm 4. Add the second measure of oil to pan and add the eggplant, roast on low heat until brown

5. Next add the mushrooms and sugar snap peas and stirfry for 2 minutes 6. Add the Curry Love™ Luscious Yellow Thai Curry Sauce to the pan and simmer over low heat for 2 minutes, stirring occasionally 7. Add the meat and bring to a short boil, do not boil for longer than 2 minutes or the meat will become tough 8. Before serving, garnish with cilantro and chopped cashew nuts (For vegetarians, heat the oil in the skillet until medium hot, follow steps 4 – 6, being careful not to burn the eggplant, then follow step

Instructions 1. Heat the oil in a skillet and heat till very hot, add the beef and season with salt and pepper 2. Cook until browned on all sides, approximately 3 minutes 3. Transfer the meat to a plate and keep warm 4. Add the second measure of oil to pan and add the eggplant, roast on low heat until brown 5. Next add the peppers and stir-fry for 2 minutes 6. Add the Curry Love™ Passion Red Thai Curry Sauce to the pan and simmer over low heat for 3 minutes, stirring occasionally 7. Add the meat and bring to a short boil, do not boil for longer than 2 minutes or the meat will become tough 8. Before serving, garnish with basil leaves (For vegetarians, heat the oil in the skillet until medium hot, follow steps 4 – 6, being careful not to burn the eggplant, then follow step Serve with steamed rice, noodles or warmed grains. Recipe serves 2-4 people.

I was really surprised because Chef Mike came himself, the founder of Curry Love, to my apt to deliver the wonderful samples! At first I did not notice this but long after his short visit, Carolyn from the company informed me such news. I should have talked to him more about nutrition and FOOD! =/

Made with organic ingredients, these CURRIES taste fantastic! I got to try three flavors which are Passion Red Thai, Blissful Banana Ginger, and Luscious Yellow Thai.

Certification, Eco-Friendly Packaging & Giving Back

While most curry sauces sold in the U.S. are mass-produced in factories abroad, Buechi decided his line would be made domestically using only certified organic ingredients. The Curry Love™ products are certified organic by the USDA, and give back 1 percent of profits to 1% for the Planet. The Gift Set features degradable and recyclable packaging printed with soy inks.

I liked Red Thai Curry the best because it was the “HOT” one. Truthfully it was not spicy enough for me since I am used to VERY SPICY FOOD. So then I just added a lot of cayenne pepper. Then it was PERFECT! this spicy red Thai curry combines cumin and turmeric with the soft and sweet flavors of ginger, nutmeg and cinnamon. Ingredients include: water, coconut milk, onions, brown sugar, soy sauce, ginger, lemongrass, corn starch, garlic, lime juice, tomato paste, spices and salt. Chef Buechi recommends this hot curry with chicken and fish.

Blissful Banana Ginger was interesting with the addition of banana. At first I did not think that I would enjoy it very much since I don’t enjoy fruits in savory dishes. However, I was totally wrong! Banana flavor wasn’t overpowering. It just added a nice lil sweetness to the wonderful aroma of curry. this creamy combination of banana and coconut milk is balanced by the refreshing taste of ginger, lemongrass and lime juice. Ingredients include: water, coconut milk, dried bananas, rice flour, onions, brown sugar, soy sauce, ginger, lemongrass, garlic, lime juice, tomato paste, spices, sea salt and ground chile peppers. Chef Buechi recommends this medium curry with shrimp and chicken.

I want to thank Carolyn and Mike for letting me try their products. THANK YOU!

Here are some of the recipes that Carolyn sent me :

There are 2 releases – one featuring summer ingredients such as sugar snap peas, mushrooms, peppers, cilantro, eggplant. The second release is about using the Curry Love sauces as an alternative to the traditional BBQ marinade (using them on chicken, steak) and to flavor your Egg Salad.

LOS ANGELES – As temperatures rise and days get longer, allowing for longer meals and alfresco dining spent in the company of friends and family, food lovers can now enjoy a gourmet meal prepared effortlessly in the comfort of their home, thanks to Chef Michael Buechi’s easy at-home recipes using summer ingredients and his new Curry Love™ line of organic curry sauces, which blend curries and spices from various Asian cultures and traditions.

“With the economy the way it is, it’s not practical for most individuals to go out to dinner each time they want to invite guests to experience a gourmet meal that features exotic ingredients and tastes,” states Chef Buechi, a Swiss-born entrepreneur and 20-year veteran of the restaurant and hospitality industry whose resume includes working at the Breakers in Palm Beach and the 5-star Baur au Lac Hotel in Zurich, Switzerland. “That’s why I am offering several easy-to-prepare, at-home recipes using accessible summer ingredients and my Curry Love™ sauces. This way, very little effort and cost goes into creating high-quality, nutritious dishes that people can share their partners, friends or family.”

Instructions 1. Heat the oil in a skillet and heat till very hot, add the chicken and season with salt and pepper 2. Cook until browned on all sides, approximately 2 minutes 3. Transfer the meat to a plate and keep warm 4. Add the second measure of oil to pan and add the eggplant, roast on low heat until brown

5. Next add the mushrooms and sugar snap peas and stirfry for 2 minutes 6. Add the Curry Love™ Luscious Yellow Thai Curry Sauce to the pan and simmer over low heat for 2 minutes, stirring occasionally 7. Add the meat and bring to a short boil, do not boil for longer than 2 minutes or the meat will become tough 8. Before serving, garnish with cilantro and chopped cashew nuts (For vegetarians, heat the oil in the skillet until medium hot, follow steps 4 – 6, being careful not to burn the eggplant, then follow step

Instructions 1. Heat the oil in a skillet and heat till very hot, add the beef and season with salt and pepper 2. Cook until browned on all sides, approximately 3 minutes 3. Transfer the meat to a plate and keep warm 4. Add the second measure of oil to pan and add the eggplant, roast on low heat until brown 5. Next add the peppers and stir-fry for 2 minutes 6. Add the Curry Love™ Passion Red Thai Curry Sauce to the pan and simmer over low heat for 3 minutes, stirring occasionally 7. Add the meat and bring to a short boil, do not boil for longer than 2 minutes or the meat will become tough 8. Before serving, garnish with basil leaves (For vegetarians, heat the oil in the skillet until medium hot, follow steps 4 – 6, being careful not to burn the eggplant, then follow step Serve with steamed rice, noodles or warmed grains. Recipe serves 2-4 people.